Analysis of phenolic compounds in cork from Quercus suber L by HPLC-DAD/ESI-MS

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Ana Fernandes (Author) Other; Andre Sousa (Author) Other; Nuno Mateus (Author) FCUP; Miguel Cabral (Author) Other; Victor de Freitas (Author) FCUP

Journal

Title: Food Chemistry

Vol. 125 No. 2

Pages: 1398-1405

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 89 Citations

Scopus - 94 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Physical sciences > Chemistry > Organic chemistry ; Physical sciences > Chemistry > Applied chemistry

Other information

Authenticus ID: P-002-SDZ

DOI: 10.1016/j.foodchem.2010.10.016

Abstract (EN): The aim of the present work was to identify the extractable phenolic compounds present in cork from Quercus suber L The structures of thirty three compounds were tentatively identified by liquid chromatography coupled to electrospray ionisation mass spectrometry (HPLC-DAD/ESI-MS) The majority of those compounds were gallic acid derivatives in the form of either galloyl esters of glucose (gallotannins) combinations of galloyl and hexahydroxydiphenoyl esters of glucose (ellagitannins) dehydrated tergallic-C-glucosides or ellagic acid derivatives Others were found to correspond to low molecular weight phenolic compounds like acids and aldehydes Mongolicain a flavanoellagitannin in which hydrolysable tannin and flavan-3-ol moieties are connected through a carbon-carbon linkage was also detected in cork from Q suber L The results illustrate the rich array of phenolic compounds present in cork

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8